Toasted Apple Spice Kasha Cereal is cooked buckwheat porridge made into a delicious, healthy breakfast bowl. It's served warm with milk and topped with juicy blueberries and sliced almonds.
We like to serve our kasha cereal with a generous splash of Homemade Almond Milk and a drizzle of real maple syrup. The fact that this 15-minute, whole food morning meal is naturally gluten-free is a happy bonus.
Why this recipe works
- Vegan, whole food, gluten-free, dairy-free, oil-free and refined sugar-free.
- Starts with whole raw groats you pan roast for fresh nutty flavor.
- Toasted groats cook into hot cereal in less than 10 minutes.
- The perfect amount of water keeps porridge from turning mushy.
- Loaded with fruit, warm spices, sliced almonds and milk of your choice.
- So nutritious it's dubbed a superfood by many sources.
- Buckwheat groats - Raw, hulled buckwheat seed is called groats and is light in color.
- Apples - Cook well in buckwheat porridge because they soften in the same time as the cereal.
- Blueberries - Sprinkle them on the cooked porridge before serving.
- Sliced almonds - Add a little extra crunch and protien to your breakfast.
- Cinnamon and allspice - Are so good with apples.
- Nut milk - Use your favorite type, almond, cashew or macadamia are all good. Substitute oat milk if you prefer.
- Maple syrup - Sweetener is optional and easily substituted with your alternate choice.
Step by step
How to cook buckwheat porridge
- Toast whole raw groats in a skillet.
- Combine toasted groats with apple, sweet spices and water in a saucepan.
- Boil for 5-8 minutes covered, until water is absorbed.
- Fluff cooked cereal with a fork to separate the tender kernals.
How to serve
- Spoon fluffy hot porridge into a bowl.
- Add your favorite milk.
- Top with fresh blueberries.
- Finish with maple syrup and sliced almonds.
The thing that makes buckwheat porridge taste so marvelous is toasting whole, raw groats before cooking them into cereal. That's when they earn the name kasha.
- Make kasha - Start with hulled, raw buckwheat groats and make your own kasha at home.
- Pan toast - Stir constantly while browning over medium heat. Keep a small dish of raw buckwheat along side your skillet for comparison so you can see the change in color.
- Test - When kasha changes color and is fragrant you can test it by taste. It should have a nice dry crunch and not taste bitter.
- Prevent burning - Just as soon as groats turn a golden color transfer them to a saucepan to add water, apples and spices.
No. Buckwheat is actually the seed of a flowering plant related to rhubarb and is gluten-free. Old Ways Whole Grain Council explains why it's not a grain or type of wheat.
Unhulled buckwheat has the outer husk intact, is dark in color, and makes a strong tasting dark flour sometimes used in bread. It's not good for cooking into cereal, but great for gardening if you want to grow a cover crop.
Hulled buckwheat has the outer husk removed and is suitable for making pilaf, porridge, pancakes, and noodles. It grinds into a soft, lighter color flour.
Yes, you can. We like to have raw buckwheat on hand for other recipes and freshness. Also, good quality kasha can be expensive, even though it's worth the price. Go right ahead and use it if you have some available.
That's easy. A lot of kasha recipes call for too much water. This recipe is dialed in with just the right amount. Remove your saucepan from heat as soon as the water is absorbed and let the pan sit covered for a couple of minutes before fluffing with a fork.
More recipes with buckwheat
I hope you'll give this vegan buckwheat porridge with sweet spiced apple, bursting blueberries, and crunchy sliced almonds a try.
It's so yummy you would need to feel guilty if this whole food, gluten-free, dairy-free, refined sugar-free breakfast wasn't so healthy!
Apple Spice Kasha Cereal- Buckwheat Porridge
- 1 cup raw buckwheat groats
- 2 cups chopped apple
- 1 ¾ cups water
- ¼ tsp. allspice
- ¼ tsp. cinnamon
- ⅛ tsp. salt
- ½ cup fresh blueberries
- ¼ cup sliced almonds
- 1 cup fresh nut milk to taste
- 2 TB maple syrup to taste
- Heat a dry skillet over a medium setting. Toast raw buckwheat groats for 5-8 minutes while stirring constantly.
- The trick to evenly toasted groats is to roast over a medium setting. Take care not to burn the groats, but aim for a golden color like the photo in the post.
- You can chew up a groat to test it. It should have a nice dry crunch without tasting bitter or burnt.
- Chop apple into ½ -inch pieces and place in a saucepan with water, spices and salt.
- Bring water to a boil and stir in toasted buckwheat groats. Lower heat, cover pan, and cook for 7-8 minutes or until kasha is plump with most of the water absorbed.
- You want the groats to still have some bite and not fall apart or become mushy.
- Divide cereal between 2 bowls. Top with fresh blueberries, sliced almonds, nut milk and maple syrup as desired.
- Store leftover porridge without toppings in a covered container in the refrigerator up to three days. Reheat cereal in a microwave and add blueberries, almonds and milk just before serving.